At a glance

Tender chicken, juicy tomatoes, and crisp celery come together in a fast skillet dinner brightened with ginger and lime.

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 18 minutes

Estimated nutrition per serving

Serving basis: One serving from the editor-reviewed yield of 4 servings.

• Calories: 280 kcal
• Protein: 41 g
• Carbohydrates: 14 g
• Fat: 7 g
• Sodium: 316 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Use the listed gram weights for the closest match to the nutrition estimate.

• 1 1/2 lb boneless, skinless chicken breast, sliced (680 g)
• 3 1/3 cups tomato wedges (400 g)
• 2 1/2 cups sliced celery (250 g)
• 1 1/3 cups sliced yellow onion (200 g)
• 5 garlic cloves, minced (20 g)
• 2 tbsp grated fresh ginger (20 g)
• 3 tbsp fresh lime juice (45 g)
• 1 tbsp olive oil (14 g)
• 1/4 tsp fine salt (1.5 g)

Directions

1. Pat the sliced chicken dry and season it with half the salt. Heat half the olive oil in a wide skillet over medium-high heat.

2. Cook the chicken in two uncrowded batches for 3 to 4 minutes per side, until every piece reaches 165°F (74°C); transfer it to a clean plate.

3. Add the remaining oil, celery, and onion to the skillet and cook for 5 minutes. Stir in the garlic and ginger for 30 seconds, then add the tomato wedges.

4. Return the chicken, add the lime juice and remaining salt, and toss for 1 to 2 minutes, just until the tomatoes soften slightly and everything is hot.

Sources

1. USDA FoodData Central — April 2026 data release